Working manual

- check the temperature, when lukewarm (less than 30°C) transfer to the fermentation vessel though the funnel

- add 250 ml of the active culture and salt if you like

- bring to the final volume (Vc = 5 l) with cold water

- seal the bottle by a water lock or lid and let to ferment anaerobically (sealed, not open to the air) at room temperature (25-30°C) out of direct sun for 4-6 days (if lid is used release the pressure every day!)

- start to taste after three days and look for bubbles confirming active fermentation

- once tastes fermented and to your liking

- add flavouring agent if you like

/ - if you prefer still drink transfer the liquid to the sealable bottles and move to the cold

/ - if you like fizzy drinks add some extra sugar sugar or honey so the sweetness is a bit higher than you like

- transfer to the sealable bottles and close well

- let to secondary ferment in now sealed bottles at room temperature for 1-2 days